Is there a fire in the fireplace? Did someone offer a tiny nightcap of brandy? Did the chef of the house mention dessert? If the answer to at least two of these questions is yes, consider this delicious hybrid of baked apple, caramel, and rice pudding. Perfect for fall, the hour-long simmering of the rice pudding pays off big time in this mouthwatering finale to a grand autumn meal.

Tips for Making Rice Pudding  

Making your pudding is all about timing and proportion. You don’t want to get thick, soupy pudding, so make sure you’re rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy. And don’t overcook, stop cooking when the rice is tender but still slightly firm, as it will continue to thicken as it cools.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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